Chicken Pot Pie Stew Over Biscuits | Sugar for Breakfast: Chicken Pot Pie Stew Over Biscuits

Saturday, December 14, 2013

Chicken Pot Pie Stew Over Biscuits

Chicken Pot Pie...over biscuits??
Say what?
Did you just read that correctly?
Yes, yes you did.
All the yumminess, comfort foodness, fillingness of chicken pot pie prepared in the slow cooker and served over big, buttery, homemade biscuits.
Sounds satisfying, doesn't it?

It really doesn't take much to whip these up. I suggest making this when it is cold and gloomy outside. They fill you up and warm your tummy! Even if you've never made biscuits before, they are super simple and you can do it! It is hard to mess up a biscuit. Otherwise, you can use refrigerated ones, just get the big ones!

The stew is flavorful and contains all the vegetables you need.
Of course, season to your taste.
If you have to serve a crowd, whip up this and nobody will leave the table hungry.
I promise!
When making the biscuits, I just prepare them the last 10 minutes or so of the stew cooking in the slow cooker. I typically turn it off and let it sit in the crock pot while finishing the biscuits. 
This allows the stew to kind of "mesh" together.

Other great slow cooker dishes:

Chicken Pot Pie Stew over Biscuits

by Sugar For Breakfast
Prep Time: 10 min
Cook Time: 5 hours
Ingredients (6-8 servings)
    Chicken Pot Pie Stew
    • 2 lbs chicken breasts, cubed
    • 4 potatoes, peeled and cubed
    • 1 chicken bouillon cube
    • 2 26oz cans cream of chicken soup
    • 2 teaspoons salt
    • 2 teaspoons black pepper
    • 4 cups frozen mixed vegetables, (carrots, corn, green beans, peas)
    • 3 cups flour
    • 1 teaspoon salt
    • 1 1/2 teaspoons baking powder
    • 1 tablespoon sugar
    • 1/2 cup butter
    • 1 egg
    • 3/4 cup buttermilk
    • 1/4 cup water
    Chicken Pot Pie Stew
    Add the chicken, potatoes, bouillon cube, cream of chicken soup, salt and pepper to a slow cooker.
    Mix well.
    Cover, set on high and cook 5 hours, or until potatoes are tender.
    Add the frozen vegetables the last hour of cooking.
    Serve over split fresh biscuits.
    Preheat oven to 425
    Whisk together the flour, salt, baking powder and sugar.
    Using a pastry blender, cut the butter into the flour mixture until crumbly.
    Using a wooden spoon, mix in the egg, buttermilk and water until a workable dough forms.
    Roll out on a floured surface until the dough is 1 1/2 inches thick. Yes, THICK
    Cut out using a 2 inch biscuit cutter, or a glass top.
    Place biscuits on ungreased baking sheet and bake 10-15 minutes, depending on thick yours are.
    Bakes about 12 biscuits.
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